Curried Chickpeas

This is certainly the most appropriate place to begin our recipe collection. I consider this one the ur-recipe of my shared culinary life with Gabe. Long ago, he found and adapted the recipe from somewhere he doesn’t remember. Once upon a time, in between becoming friends and becoming partners, he shared it with me and it quickly became a comforting staple in my life. We now eat it about once a week. It never gets old.

The recipe experiences shifts over the years in its tomato-to-bean ratio. Here’s where it is now. Feel free to take it and run with it; it would make a fine base for a more complex dish. We’ve considered adding both kidney beans and mushrooms, but just haven’t gotten around to it yet. It also expands to fit larger dining parties very easily — your only limit is the size of your pan.

Curried Chickpeas
cooking/prep time: 20 minutes

1-2 tbsp oil
1 small diced fresh onion (or frozen equivalent)
3-4 cloves garlic (to taste)
curry powder to taste (we use A LOT)
3-4 cans drained chickpeas
1 can diced tomatoes (plain, NOT Italian or Mexican)
1-2 cans coconut milk
1-2 fresh diced tomatoes, optional
cooked rice

1. In a medium saucepan, warm oil and saute onions and garlic, until onion is unfrozen or translucent. 2. Add curry to coat the other ingredients and make a oniony, garlicky paste.
3. Add chickpeas and all tomatoes and adjust curry levels.
4. Simmer 10-15 minutes.
5. Serve over rice.